Dough for layered cereal flour puffed food, and layered cereal flour puffed food

Abstract

An object of the present invention is to provide dough for a layered cereal flour puffed food having the soft texture and the good melting mouthfeel while having the crispy texture after the baking, provide a layered cereal flour puffed food obtained by heating and baking the dough, and moreover provide a plastic oil and fat composition suitable in the preparation of the dough. According to the present invention, dough for a layered cereal flour puffed food, including 6 to 20 mass % of triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as a constituent fatty acid is provided.

1 . Dough for a layered cereal flour puffed food, comprising 6 to 20 mass % of triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as a constituent fatty acid. 
     
     
         2 . The dough for a layered cereal flour puffed food according to  claim 1 , wherein the caproic acid, caprylic acid, and capric acid in the triacylglycerol include caproic acid by 30 mass % or less. 
     
     
         3 . The dough for a layered cereal flour puffed food according to  claim 1 , wherein the caproic acid, caprylic acid, and capric acid in the triacylglycerol include capric acid by 30 mass % or more. 
     
     
         4 . The dough for a layered cereal flour puffed food according to  claim 1 , wherein in triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as the constituent fatty acid, triacylglycerol containing only one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as the constituent fatty acid is included by 30 mass % or more. 
     
     
         5 . A layered cereal flour puffed food obtained by heating and baking the dough for a layered cereal flour puffed food according to  claim 1 . 
     
     
         6 . A plastic oil and fat composition to be rolled-in, comprising 35 mass % or more of triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as a constituent fatty acid. 
     
     
         7 . The plastic oil and fat composition to be rolled-in according to  claim 6 , comprising oils and fats A and oils and fats B:
 oils and fats A: oils and fats with a solid fat content (SFC) of 60 to 100% at 20° C., 35 to 90% at 30° C., 0 to 50% at 40° C., and 0 to 30% at 45° C.; and   oils and fats B: oils and fats with a solid fat content (SFC) of 10% or less at 10° C., containing 40 mass % or more of triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as a constituent fatty acid.   
     
     
         8 . A method of manufacturing dough for a layered cereal flour puffed food, the method comprising rolling a plastic oil and fat composition, which includes triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as a constituent fatty acid, by 30 to 70 parts by mass with respect to 100 parts by mass of cereal flour, and then providing dough including 6 to 20 mass % of triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as the constituent fatty acid. 
     
     
         9 . The dough for a layered cereal flour puffed food according to  claim 2 , wherein the caproic acid, caprylic acid, and capric acid in the triacylglycerol include capric acid by 30 mass % or more. 
     
     
         10 . The dough for a layered cereal flour puffed food according to  claim 2 , wherein in triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as the constituent fatty acid, triacylglycerol containing only one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as the constituent fatty acid is included by 30 mass % or more. 
     
     
         11 . The dough for a layered cereal flour puffed food according to  claim 3 , wherein in triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as the constituent fatty acid, triacylglycerol containing only one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as the constituent fatty acid is included by 30 mass % or more. 
     
     
         12 . The dough for a layered cereal flour puffed food according to  claim 9 , wherein in triacylglycerol containing one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as the constituent fatty acid, triacylglycerol containing only one or more kinds of fatty acids selected from caproic acid, caprylic acid, and capric acid as the constituent fatty acid is included by 30 mass % or more. 
     
     
         13 . A layered cereal flour puffed food obtained by heating and baking the dough for a layered cereal flour puffed food according to  claim 2 . 
     
     
         14 . A layered cereal flour puffed food obtained by heating and baking the dough for a layered cereal flour puffed food according to  claim 3 . 
     
     
         15 . A layered cereal flour puffed food obtained by heating and baking the dough for a layered cereal flour puffed food according to  claim 4 . 
     
     
         16 . A layered cereal flour puffed food obtained by heating and baking the dough for a layered cereal flour puffed food according to  claim 9 . 
     
     
         17 . A layered cereal flour puffed food obtained by heating and baking the dough for a layered cereal flour puffed food according to  claim 10 . 
     
     
         18 . A layered cereal flour puffed food obtained by heating and baking the dough for a layered cereal flour puffed food according to  claim 11 . 
     
     
         19 . A layered cereal flour puffed food obtained by heating and baking the dough for a layered cereal flour puffed food according to  claim 12 .